Light Bengali fish curry, everyday food.
History
Machher jhol is a thin Bengali fish curry made daily in Bengali homes. It uses rohu or katla from the rivers and mustard oil. It is eaten with rice.
Why it exists
River fish is a staple and the light curry suits the humid climate.
Ingredients
- Rohu or katla
- Mustard oil
- Potato
- Turmeric
- Nigella seeds
- Green chilli
- Ginger
How it's made
- Marinate fish with turmeric and salt and fry lightly
- Temper mustard oil with nigella seeds
- Add potatoes, ginger and spices and water
- Add the fish
- Simmer 8 minutes
how to eat it
Serve & eat
With rice.
Ratings & notes
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